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Description

This delicious corn salsa uses diced avocado instead of tomatoes. Serve it with white (or even better, blue) tortilla chips. Or serve it as a relish for grilled chicken … or pile it on top of a cheese omelet!

Ingredients

4 earsSweet Corn

2 wholeVery Firm Avocados, Diced

1/2 Red Onion, Diced

1/2 Jalapeno, Seeded And Finely Diced

1/2 Hot Chili Pepper, Seeded And Finely Diced

1 wholeJuice Of Lime

Plenty Of Chopped Cilantro

Salt To Taste

1 TablespoonVinegar

1 teaspoonSugar (optional)

Preparation

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

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5 Comments

I love, love, love this recipe, especially with good sweet corn. I make it in the winter with a 1lb bag of frozen sweet corn and it’s really just as good that way! Love it as a side dish for any Mexican night, or with chips as a dip.

This is the perfect summer snack. So fresh, crunchy and tasty that I can eat it as a meal replacement! I use it as a topping on fish tacos, too. Thank you, thank you, thank you. I’m reviewing this in December and can’t wait for growing season and my new salsa garden!

My best friend RAVED about this salsa! I took a fresh dish of it to her house for a potluck and she made me leave all of the leftovers! The cilantro is a must-have; it adds a nice zing to the dish. Love it! I can’t wait til next summer for all the fresh corn and avocados so I can make this again!